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Natalia
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| Posted: Oct 18 2010 at 4:58pm | IP Logged
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Hello dear Ladies!
I am looking for a few good bread recipes. I don't want fancy bread recipes but something you would use to make for everyday bread. I do have a bread machine but I mostly use it to mix the dough in it and then shape the bread myself and bake it in the oven.
Thanks,
Natalia
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Natalia
http://pannuestrodecadadia.blogspot.com
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JodieLyn
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| Posted: Oct 18 2010 at 5:08pm | IP Logged
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I've probably posted this before.. but when I'm cooking bread this makes the BEST bread that we use every day. My daughter at age 10 even won 3rd place against adults at the fair one year with this recipe. And it was the only plain bread recipe that placed.
First of all I use whole wheat.. grind it myself (it is an electric mill  ) and I use a 50/50 mix of red hard wheat and white hard wheat.
BEST WHOLE WHEAT BREAD
2 loaf version for the KitchenAid
2 cups water (110 degrees)
1 Tbsp. yeast (SAF instant)
2 c ww flour
Stir to mix well, then cover and let sponge 30 minutes. Turn machine on to stir to "punch it down;"
add:
1/4 cup olive oil
1/4 cup honey
1 1/2 tsp. sea salt
3 c ww flour
Mix to blend. If needed add more flour by 1/4-1/2 cupfuls until dough cleans the sides of the bowl and is no longer sticky. Knead on #2 for 6-8 minutes. The flour amount is approximate; use only enough flour the cause the dough to pull away from the sides of the mixer bowl. Do not add more flour.
Cover with damp towel. Let dough rise in covered bowl 30 minutes until doubled. Turn machine on to punch down, remove from bowl to oiled counter, divide into two pieces. Form into loaves and place in greased loaf pans. Let rise in warm oven (turned off) until 1 1/2" above the rim of the pans. With loaves still in oven, turn oven on and bake at 350 degrees for about 30 minutes. Remove from oven and cover with clean damp towel to soften crust.
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Jodie, wife to Dave
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Gloria JMJ
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| Posted: Oct 19 2010 at 12:20am | IP Logged
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I've been into the 5 minut artesian bread and it is good, and gets better with time.
3c water
1.5 T yeast
1.5 T coarse salt
6.5 c flour
mix in a plastic container just untill all ingredients are incorperated and set out for 2 hours. Store in fridge for up to 2 weeks (the longer you wait, the more 'sour' the bread will be...yum) for fresh bread in an hour.
On baking day, heat the oven to 450*, toss a bit of flour onto the dough to grab a grapefruit-sized ball of the wet dough out of the bucket. Place on floured board and shape into whatever bread you want (pizza, baguette, round etc.) the key is not to knead, but to shape it just enough to get a tight skin over the outside. Place on cornmeal or oiled pan and let rest for 20 minuts before placing it in the oven. It's done when it starts to brown or whenever you think it is done enough for your tastes .
If you look up 5 minut artesian bread on youtube, there's videos of the authors telling about it 
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Lisbet
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| Posted: Oct 19 2010 at 5:43am | IP Logged
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While I generally grind my own wheat a make a great ww bread with that (much like Jodie's recipe!) Lately I've been making the 5 minute artesian to save on time. This way I have bread, bread sticks, pizza crusts, etc... what ever we need on hand at all times. Makes 'survival mode' nice and easy!
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Lisa, wife to Tony,
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mathmama
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I love Laurel's Kitchen Buttermilk Bread. It is very easy and oh so very soft and delicious.
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MelissaClaire
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| Posted: Oct 19 2010 at 7:28am | IP Logged
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Does anyone have a good soaked bread recipe? I love homemade bread with freshly ground wheat, but if it's not soaked it ends up hurting my stomach.
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Melissa
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JodieLyn
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| Posted: Oct 19 2010 at 12:21pm | IP Logged
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I want to try doing sourdough starter again.. see if I can get one going with the low humidity here.. if not then I'll do one with the commercial yeast.
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Jodie, wife to Dave
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Natalia
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| Posted: Oct 19 2010 at 4:34pm | IP Logged
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Thanks so much!
I have a couple of questions:
Jodie,
a) What is the difference between SAF instant yeast and active yeast? I only have the active, would the bread work with active yeast?
b) I see you don't use gluten for your bread. I thought you need gluten every time you bake a WW loaf. Is the bread heavy?
Gloria,
Is it really that simple? That sounds too good to be true.. What kind of flour do you use? what kind of container do you use to store the dough in the fridge? with a grapefruit size "chunk" of dough, what size loaf do you get? or how many rolls?
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Natalia
http://pannuestrodecadadia.blogspot.com
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JodieLyn
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| Posted: Oct 19 2010 at 4:56pm | IP Logged
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a) gonna send you to a website that compares active dry with rapid rise (another name for instant, which is what the SAF brand is)
b) hard WHITE wheat has a high gluten content.. by combining the red hard wheat and the white hard wheat I get the traditional whole wheat flavor with the higher gluten levels and get a nice loaf of bread, not heavy.
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Jodie, wife to Dave
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All men who have turned out worth anything have had the chief hand in their own education.
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Natalia
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| Posted: Oct 19 2010 at 5:07pm | IP Logged
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So SAF is a brand? I've never seen it around here or is it something you get at a Health Food store? I guess I could Google it but it is more fun to ask you!
I don't know anything about grains! what is hard white wheat? is that the one used in White All Purpose flour? So,if I was going to use your recipe, do I have to grind my own wheat?( I don't have the courage to tackle that right now!) or, if I use regular Whole Wheat Flour, would I have to add Vital Gluten?
I hope all the questions won't annoy you!
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DominaCaeli
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Natalia wrote:
| Is it really that simple? That sounds too good to be true.. What kind of flour do you use? what kind of container do you use to store the dough in the fridge? with a grapefruit size "chunk" of dough, what size loaf do you get? or how many rolls? |
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It really is very simple, Natalia! If you check out their website (Artisan Bread in Five Minutes a Day), you can check out their "master recipes" from their first two books. One uses unbleached all-purpose white flour and one uses a combination of white and whole wheat. There are recipes in their second book (Healthy Bread in Five Minutes a Day) that are 100% whole wheat.
I use a 5qt ice cream tub to store the dough (actually, two tubs stacked on top of each other, since I usually have two kinds of dough going at any given time).
You can choose the size loaf you'd like to bake. I rarely do "grapefruit size" since I like to make enough bread to last a couple meals (dinner and then breakfast the next morning, for example). One batch of dough will make two large loaves in a loaf pan (filled 3/4 full with dough). Or four large pizza crusts. Or four small loaves. Etc.
I've been cooking bread daily for the last few months using their technique and it is super-easy.
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Celeste
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JodieLyn
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| Posted: Oct 19 2010 at 7:45pm | IP Logged
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SAF is a brand.. I can get it at one of the grocery stores here, you might be able to get it at a health food store as well.
I would add some gluten.. ah ha.. I adapted the recipe into what I gave you.. I found the original..
Quote:
VICKILYNN'S BEST WHOLE WHEAT BREAD
2 loaf version for the KitchenAid
2 cups water (110 degrees)
1 Tbsp. yeast (SAF instant)
5-6 cups whole wheat flour
1/4 cup vital gluten
1/4 cup olive oil
1/4 cup honey
1 tsp. sea salt
In the mixing bowl, place warm water, yeast, and 2 cups flour. Stir to mix
well, then cover and let sponge 30 minutes.
Turn machine on to stir to "punch it down;" add oil, honey, gluten and salt.
Mix to blend. Add 1 cup of flour and turn mixer on stir. Add more flour by
1/4-1/2 cupfuls until dough cleans the sides of the bowl and is no longer
sticky. Knead on #2 for 6-8 minutes. The flour amount is approximate; use
only enough flour the cause the dough to pull away from the sides of the
mixer bowl. Do not add more flour.
Let dough rise in covered bowl 30 minutes until doubled. Turn machine on to
punch down, remove from bowl to oiled counter, divide into two pieces. Form
into loaves and place in greased loaf pans. Let rise in warm oven (turned
off) until 1 1/2" above the rim of the pans. With loaves still in oven,
turn oven on and bake at 350 degrees for about 30 minutes. Remove from oven
and cover with clean towel to soften crust.
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believe it or not.. at least with an electric grain mill.. it really is NOT a lot of effort to grind your own wheat.. the wheat being fresh ground is typically not as heavy anyway, and if you buy your wheat in bulk.. your cost for whole wheat flour will go down. I hunted down the best price I coudl get for wheat before I bought the grain mill.. I figured we'd have to "eat the cost" of the grain mill.. but once you got past that.. that I could have fresh ground whole wheat flour for the cost of all purpose flour at the grocery store.
White or Red hard wheat is the wheat that is ground for whole wheat flour... all purpose flour is one in which the bran and such has been sifted out of the whole wheat flour (or stipped from the wheat berry before grinding) making it "white" and losing most of the nutrition along the way.
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Jodie, wife to Dave
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Lisbet
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I have a nutra-mill, grinding my own wheat is SO easy. I simply put the berries in the mill, then go off and prepare the first part of the bread, by the time I'm ready for the flour, the flour is ready! :)
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St. Ann
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My everyday bread recipe is sooooooo easy.
1,350 grams of freshly ground wheat or spelt or a mixture of both. Grind at the middle setting.
40 grams of fresh yeast. Break up right into the flour.
2 Tbs. salt
1 liter warm water. Dissolve 1 Tbs. honey in the water.
STIR until mixed.
Divide into buttered bread forms and place in cold oven on a tray.
120 degrees celsius = 250F for 20 minutes.
Then 40 minutes more at 200 C. = 390F
Turn finished breads out on the hot oven tray (in oven) and leave a wooden spoon in the oven door to let out any moisture.
Once you have a routine you can be finished preparing this bread within 70 minutes from start to finish (aside from the cool down)
It is our favorite whole grain bread. But it is not the typical soft whole wheat bread that you get in America.
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Natalia
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Stephanie,
I am curious, when you measure in grams do you weight your ingredients? How much is 1350 grams in cups?
When you say is not soft like in America, do you mean is a dense bread?
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JodieLyn
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1350grams is approx. 3 pounds.. there's approx. 4 cups of flour per pound.. so about 12 cups.
Measuring by weight is actually a more accurate measure for baking.
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St. Ann
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| Posted: Oct 21 2010 at 3:21pm | IP Logged
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Natalia wrote:
Stephanie,
I am curious, when you measure in grams do you weight your ingredients? How much is 1350 grams in cups?
When you say is not soft like in America, do you mean is a dense bread? |
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Yes, Natalia, I have kitchen scales and weigh the grains. I have never had much luck at translating into cups, especially with flour. But I could try using cups with the grains. That would be more accurate than flour. I am not home right now, but when I return I will do that.
It is not dense like rye, but it has texture and each slice holds its' shape.
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Natalia
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| Posted: Oct 21 2010 at 6:13pm | IP Logged
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Oh Stephanie, you don't have to go through all the trouble! I was just curious. Whenever I see European recipes, I always think that it is a complicated way to cook. Also, when I have tried to find equivalents the equivalents are different depending what it is-so it makes it complicated to follow-let's say a Spanish or Italian recipe-. I didn't know if everybody there has kitchen scales.
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St. Ann
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Oh Natalie, it is not a problem at all and is also interesting for me to know. I often thought I would like to share this recipe and its variations here, but was just too lazy to translate.
Using scales to bake is very easy. My scales have 2 settings: grams and ounces/lbs. Naturally, I also have measuring spoons and measuring cups for my american recipes.
And YES. Everyone who has a kitchen has kitchen scales here in Germany.
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St. Ann
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My Scales
This is what I have. One can pay as low as $9.00 for scales at Amazon.com.
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Stephanie
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Your Daily Bread
